21 Day Aged Rump Steak & Parma Ham Filled Pasta
with Mushroom Cacio e Pepe Inspired Sauce and Tenderstem®
Ready in less than 25 minutes, this 21 Day Aged Rump Steak & Parma Ham Filled Pasta takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
3 unit(s)
Garlic Clove
80 grams
Tenderstem Broccoli
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)
120 grams
Sliced Mushrooms
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Parmigiano Reggiano
(Contains Milk)
10 grams
Unsalted Butter
(Contains Milk)
40 grams
Fig Jam
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Remove the steaks from your fridge to allow them to come up to room temperature. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Peel and grate the garlic (or use a garlic press).
d) Halve any thick broccoli stems lengthways.
a) Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
b) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
c) Meanwhile, pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil. Add the filled pasta to the pan of water and bring back to the boil. Cook until tender, 3 mins.
d) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
If you'd prefer to boil your broccoli, boil in step 5 while the steak fries, for 3-4 mins, until tender.
a) Heat a drizzle of oil on high heat in a medium frying pan on high heat.
b) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
c) Add the cracked black pepper and half the garlic. Cook for 30 secs.
d) Pour in the cider vinegar and allow the vinegar to bubble away.
a) Once the vinegar has evaporated, stir the chicken stock paste and water for the sauce into the mushrooms (see pantry for amount). Simmer until reduced by half, 2-3 mins.
b) Lower the heat, then stir in the creme fraiche and simmer until slightly thickened, 1 min.
c) Add the cooked pasta to the sauce and gently toss to coat. Simmer until piping hot, 1 min.
d) Stir through the Parmigiano Reggiano until melted, then remove from the heat and cover with a lid.
a) Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) In the last min of cooking, add the butter and remaining garlic to the pan. Allow the butter to melt, then baste the steaks by gently spooning over the garlic butter for 1 min.
a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest. IMPORTANT: The steak is safe to eat when browned on the outside.
b) Gently reheat the pasta and sauce if needed. Add a splash of water if you feel it needs it.
c) When ready to serve, slice the steaks widthways into 1cm thick slices.
d) Share the steaks between your plates and drizzle over the fig jam. Serve the creamy pasta and broccoli alongside.
Enjoy!
